COQUILLES ST. JACQUES
Number Of Ingredients 14
Steps:
- Set a saucepan over medium heat, and melt 4 tablespoons of the butter in it. When it foams, add the flour, and cook for approximately 4 minutes, whisking constantly. Add the stock, and whisk again, until it is smooth and thick. Add the cream, curry powder, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Bring the sauce just to a boil, then lower heat and simmer for approximately 10 minutes, stirring occasionally. Set aside.
- Put 3 tablespoons butter in a large sauté pan set over medium heat. When it melts and foams, add the shallots, and cook, stirring occasionally, until they are clear and tender, approximately 5 minutes. Add the sliced mushroom caps, and cook for 8 to 10 minutes, until they have released their liquid and are just starting to brown. Add the brandy or Cognac, and cook for 1 to 2 minutes, until the alcohol has mostly evaporated. Add a teaspoon of salt to the mixture and 1/2 teaspoon of pepper, and stir again to combine. Add mushroom mixture to the cream sauce, and set aside.
- Combine the bread crumbs, parsley and Gruyère in a large bowl, stir to combine, then moisten the mixture with the olive oil, stirring again to combine.
- Use last tablespoon of butter to grease 6 1 1/2-cup gratin dishes. Divide the scallops evenly among them and top with equal amounts of the cream and mushroom sauce. Top each gratin dish with a handful or two of the bread-crumb mixture. Place dishes on a sheet tray, cover gently with foil or plastic wrap and store in the refrigerator for up to a day.
- When ready to cook, preheat the oven to 400. Remove cover from sheet tray, and place in the oven for approximately 20 minutes, or until the tops are lightly browned and bubbling and the scallops are cooked through.
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Sk forhad Hossin
f.sk@hotmail.comI'm not sure where I can find scallops. Do you have any suggestions?
Daniel Lopez
lopezd48@gmail.comThis recipe is a bit pricey, but I think it would be worth it for a special occasion.
Heindrich Williams
w.heindrich84@aol.comI've never had coquilles St. Jacques before. What does it taste like?
Josh Johnson
jjosh73@gmail.comI'm not a big fan of seafood, but I'm willing to try this recipe because it looks so good.
Ikram Niazi
ikram.niazi@aol.comI love the presentation of this dish. It looks so elegant.
Kenneth Macharia
macharia75@hotmail.comI'm not a very experienced cook. Is this recipe easy to follow?
Bindas Babu
b-b@hotmail.comThis recipe looks like it would be perfect for a special occasion.
Gifty Adjei
adjei87@yahoo.comI'm not sure if I have all the ingredients for this recipe. Can I substitute anything?
Ebtu abudey
a_e@aol.comThis recipe looks delicious! I can't wait to try it.
Easy Learn
e12@gmail.comI would love to try this recipe, but I'm allergic to scallops. Do you have any suggestions for a substitute?
MD Emon King
md@aol.comI followed the recipe but the scallops turned out rubbery. Not sure what went wrong.
Benjamin Slates
b-s@yahoo.comThis dish was too rich for my taste. I think I'll try a different recipe next time.
Ang pasang Sherpa
ang_p@aol.comI found the recipe to be a bit bland. I added some extra salt and pepper and it was much better.
Moth
moth89@aol.comThe scallops were a littlegritty, but the sauce was delicious.
Charitynelma Moe Auvaa
a82@gmail.comThis dish was easy to make and didn't take too long. I'll definitely be making it again.
Elle Joseph
elle_joseph51@yahoo.comI followed the recipe exactly and the dish turned out beautifully. It was a hit with my guests.
Benny B amanda
b.benny@gmail.comThe sauce was creamy and flavorful, with a hint of lemon that really brightened up the dish.
Md Abdulla Molla
mmolla65@aol.comThese scallops were cooked to perfection. They were slightly browned on the outside and perfectly tender on the inside.
nora
nora36@hotmail.comI'm not usually a fan of seafood, but these scallops were amazing. They were so tender and juicy, and the sauce was to die for.
Khurshid Ansari
ansari-khurshid@gmail.comThis dish took me back to my childhood. My grandmother used to make it for us on special occasions. The scallops were perfectly cooked and the sauce was rich and flavorful. Every bite was a delight!